
Tahini Sauce
Makes 1/2 CupIngredients
* | 1/4 cup tahini |
* | 1/4 cup extra virgin olive oil |
* | 3/4 teaspoon ground cumin |
* | 3/4 teaspoon chopped garlic (about 1 clove) |
* | 1 teaspoon freshly squeezed lemon juice |
* | Salt and pepper to taste |
Instructions
1 | Place the first 5 ingredients in a blender and blend until smooth. Season with salt and pepper. |
2 | The tahini sauce will last for 3 to 5 days in the refrigerator. |
Notes
I prefer the dark roasted variety of Tahini from Tohum, available at www.tohum.com.Source
Chef/Owner Ana Sortun, Oleana Restaurant, Cambridge, MA from her book Spice Flavors of the Eastern Mediterranean, Reagan Books/Harper Collins, 2006